White hot

White Hot is a type of sausage that originated in the Rochester, New York area. It is a variation of the hot dog, but is unique in its ingredients and preparation.

History

The White Hot was first introduced by the Zweigle's company in the early 1920s. The company, founded by C. Wilhelm Zweigle in 1880, has been a staple in the Rochester community for over a century. The White Hot was created as a way to use up leftover cuts of meat, and quickly became a local favorite.

Ingredients and Preparation

White Hots are made from a combination of unsmoked, uncured pork, beef, and veal. The meat is ground together and mixed with a blend of spices, including mustard and nutmeg. The mixture is then stuffed into natural hog casings and boiled. Unlike traditional hot dogs, White Hots are not smoked or cured, giving them their distinctive white color.

White Hots are typically served on a bun, similar to a hot dog. They can be topped with a variety of condiments, including mustard, onions, and a special meat-based sauce known as "hot sauce". In Rochester, it is common to serve White Hots as part of a "plate", a dish that includes home fries, macaroni salad, and baked beans.

Cultural Significance

White Hots have become a symbol of Rochester's culinary culture. They are a staple at local restaurants, food trucks, and backyard barbecues. The popularity of White Hots has spread beyond Rochester, with many supermarkets and online retailers now offering them for sale nationwide.

See Also

• Hot dog
• Zweigle's
• Rochester, New York